Gingersnap Gravy

20 ingredients
9 steps

Ingredients

  • SEASONING MIX
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ginger, Ground
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon cayenne pepper, Ground
  • 1/8 teaspoon cumin, Ground
  • MAIN INGREDIENTS
  • 2 2 tablespoons pork fat or 2 tablespoons beef fat
  • 2 tablespoons unsalted butter
  • 3/4 cup onion, Finely chopped
  • 1/2 cup celery, Finely chopped
  • 1/2 teaspoon garlic, Minced
  • 6 cups chicken stock
  • 1 cup pan drippings from chicken
  • 8 gingersnap cookies
  • 1 teaspoon light brown sugar, to taste
  • 1 teaspoon ginger, Ground, to taste

Directions

  1. 1
    Combine the seasoning mix ingredients in a small bowl and set aside.
  2. 2
    Melt the fat and butter in a large skillet over medium heat.
  3. 3
    When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
  4. 4
    Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
  5. 5
    Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
  6. 6
    Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
  7. 7
    Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
  8. 8
    During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
  9. 9
    Strain the gravy.

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